Bring restaurant-style flavor right into your own kitchen with this bold and savory Chorizo Hash. Packed with texture, protein and just the right amount of spice, it's a satisfying breakfast that's easy to customize for milder tastes. It starts with crispy homemade Baked Home Fries and is layered with spicy chorizo, sautéed veggies, fluffy scrambled eggs and melty cheese. Finished with a drizzle of chipotle sour cream and a spoonful of salsa, it's a breakfast that's guaranteed to impress.
Why I Love This
- Restaurant Style: I love going out to a good diner and ordering a savory breakfast with those crisp, tasty home fries. Now you can have that delicious hash just the way you like it for a fraction of the price!
- Customizable: You can make this Chorizo Hash as spicy, mild, veggie loaded or protein packed as you like. Use this recipe as a launching pad!
- Large Gatherings: This breakfast is perfect for brunches and large gatherings as you can make small or large portions with no extra hassle. Cook up the ingredients and make one large batch or set things out for people to make their own individual creations.
This Chorizo Hash is built on our deliciously crisp Baked Home Fries. Wanting a sweeter, protein packed breakfast? Try our Pumpkin Cottage Cheese Pancakes.
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Ingredients
- Baked Home Fries - you can use store bought home fries or you can click on the link and make your own simple and delicious ones! It's not too much more effort and totally worth it!
- Chorizo Sausage - this has a little bit of spice to it so if you prefer you can always use a milder flavor of sausage. You can also use ground chorizo sausage instead of cut links.
- Eggs - I have scrambled the eggs and combined them with the sauteed vegetables in this recipe but you can always cook them over-easy and place them on top if you'd rather. Both ways are super yummy!
- Pepper Jack Cheese - again, this has a bit of spice to it which adds flavor and interest to the Chorizo Hash. But if that's not your thing feel free to substitute for Colby Jack, Sharp Cheddar or a different variety of your liking.
- Black Beans, Corn, Jalapenos and Bell Peppers - here comes the southwest! This combination is one of my favorites and brings great life and flavor to the hash. If you don't like jalapenos simply omit them or substitute with green pepper.
- Chipotle Aioli - combined with the sour cream this is the perfect topping for this delicious and savory breakfast, but again can be omitted if too spicy for your pallet.
See recipe card for quantities.
Instructions
Step 1: Bake the Home Fries according to the linked recipe or package directions if using store-bought.
Step 2: While the home fries bake, stir together the sour cream and chipotle aioli in a small bowl. Cover and refrigerate until ready to serve.
Step 3: Slice the sausage into ½ inch pieces. Heat a skillet over medium heat and cook the sausage until browned and cooked through. Remove from the pan and drain any excess grease.
Step 4: Seed and dice the jalapeño, onion and bell pepper. In the same skillet over medium heat, melt 1 tablespoon of butter (if needed or use a little of the reserved sausage grease). Add the vegetables and cook until the onions are tender and translucent, keeping the peppers slightly firm.
Step 5: Stir in the corn and drained black beans. Cook for another 1-2 minutes until heated through.
Step 6: Crack in the eggs directly into the skillet. Stir frequently until soft curds form and the eggs are just set. Sprinkle in the blackened seasoning and gently stir to combine. Remove the mixture from the skillet.
Step 7: To assemble, spread a generous layer of home fries across the bottom of the skillet. Evenly distribute the sausage over the fries, then spoon the vegetable and egg mixture on top. Finish with an even layer of shredded cheese.
Step 8: Place the skillet over medium heat and cover until the cheese is melted. Alternatively, broil uncovered until melted and lightly bubbly, watching closely to prevent burning. Remove from the heat.
Step 9: Serve hot with salsa and chipotle sour cream, if desired.
Hint: Cook the eggs just until softly set before assembling the Chorizo Hash. Remove them from the heat early to keep them tender instead of dry as they'll continue cooking as the cheese melts.
Substitutions
- Vegetarian - use a plant based sausage or omit the meat all together. You can up the veggies instead, adding mushrooms, more peppers and a variety of beans.
- Dairy-Free - make this dairy-free by omitting the cheese and chipotle sour cream, or swap in your favorite dairy-free alternatives.
- Calorie-wise - a lot of the calories come in the sausage and how the home fries are made. Try tossing the potatoes in oil and baking them on a cookie sheet. Second, choose a turkey or chicken based sausage that will contain less fat than pork based.
Variations
- Spicy - add chili pepper flakes while cooking the vegetables or add banana peppers to your veggie mix. Serve with hot sauce!
- Sausage Varieties - you don't have to use chorizo sausage. Try maple flavored, turkey or chicken sausage, plant-based sausage or even seasoned ground beef.
- Deluxe - add guacamole to your toppings!
- Sunny-Side Up! - rather than adding the eggs to the vegetables and scrambling them, fry them separately and place them on top of the hash at the very end. Make them over easy or sunny-side up!
Want something that is freezer and make-ahead friendly? Try our Breakfast Chorizo Burrito. Or for the perfect barbecue side try adding our Dill Dip to the Baked Home Fries you've mastered making!
Equipment
I like to make this Chorizo Hash entirely in one skillet, cooking each layer separately and removing it as it's finished. Once everything is cooked, I layer it back into the same skillet in the proper order for the final melt.
If you prefer, you can cook the components in a skillet and then assemble everything in a 9x13-inch baking dish instead.
Storage
The first few days: You can keep this in the fridge for up to 3 days in an airtight container. It is preferable to store the Chorizo Hash and the toppings separately.
Freezing: I would not recommend freezing this hash.
Reheating: To reheat in the skillet you can cover it and place it over medium heat on the stove top or in the oven at 350°F until it reaches your desired temperature. You can also reheat individual portions on a microwave safe plate in the microwave for 1-2 minutes.
Top Tip
For the best flavor, build each layer with seasoning in mind. Lightly season the potatoes, taste the veggie and egg mixture before removing it from the pan and adjust the salt and spice as you go. Layered seasoning makes the finished hash taste balanced and restaurant-quality instead of flat.
FAQ
You can, but it won't come out as crisp. If you want to, I would recommend prepping everything but the potatoes ahead of time as they are the most crisp and satisfying fresh. Store prepped components in the fridge until ready to serve, assemble in the skillet and heat until warmed through and the cheese is melted.
Yes. Frozen, diced hash browns or breakfast potatoes work well. Just cook them until crispy before layering for the best texture.
It's totally up to you! You can keep it mild with a traditional sausage and omit the jalapenos (or just seed them), or you can kick it up a notch with extra spicy sausage, extra seasonings and leaving the seeds in the jalapenos.
Make sure the potatoes are fully crisp before layering and avoid stirring once assembled. Draining excess grease from the sausage also helps.
You can use breakfast sausage, turkey sausage, plant-based sausage or even seasoned ground beef. Just adjust seasonings as needed.
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Chorizo Hash
- Total Time: 65 minutes
- Yield: 5-6 servings 1x
- Diet: Gluten-Free
Description
Bring restaurant-style flavor right into your own kitchen with this bold and savory Chorizo Hash. Packed with texture, protein and just the right amount of spice, it's a satisfying breakfast that's easy to customize for milder tastes. It starts with crispy homemade Baked Home Fries and is layered with spicy chorizo, sautéed veggies, fluffy scrambled eggs and melty cheese. Finished with a drizzle of chipotle sour cream and a spoonful of salsa, it's a breakfast that's guaranteed to impress.
Ingredients
4 cups (500) grams Home Fries or store bought
1 pound chorizo sausage* chopped into ½-inch pieces
1-2 tablespoons (½-1 ounce) butter or oil for frying
½ (75 grams) a red bell pepper diced (or other color)
½ (90 grams) an onion diced
1 jalapeno seeded and diced
½ can (125 grams) canned corn drained
½ can (130 grams) black beans drained and rinsed
4 eggs
½ teaspoon blackened seasoning*
1 ½ - 2 cups (125-165 grams) Pepper Jack Cheese* shredded
½ cup (130 grams) sour cream optional
2 tablespoons (35 grams) chipotle aioli optional
Instructions
- Bake the Home Fries according to the linked recipe or package directions if using store-bought.
- While the home fries bake, stir together the sour cream and chipotle aioli in a small bowl. Cover and refrigerate until ready to serve.
- Slice the sausage into ½ inch pieces. Heat a skillet over medium heat and cook the sausage until browned and cooked through.* Remove from the pan and drain any excess grease.
- Seed and dice the jalapeño, onion and bell pepper. In the same skillet over medium heat, melt 1 tablespoon of butter (if needed or use a little of the reserved sausage grease). Add the vegetables and cook until the onions are tender and translucent, keeping the peppers slightly firm.
- Stir in the corn and drained black beans. Cook for another 1-2 minutes until heated through.
- Crack in the eggs directly into the skillet. Stir frequently until soft curds form and the eggs are just set. Sprinkle in the blackened seasoning and gently stir to combine. Remove the mixture from the skillet.
- To assemble, spread a generous layer of home fries across the bottom of the skillet. Evenly distribute the sausage over the fries, then spoon the vegetable and egg mixture on top. Finish with an even layer of shredded cheese.
- Place the skillet over medium heat and cover until the cheese is melted. Alternatively, broil uncovered until melted and lightly bubbly, watching closely to prevent burning. Remove from the heat.
- Serve hot with salsa and chipotle sour cream, if desired.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used. Nutritional values are calculated without the addition of salsa.
Notes
You can use any breakfast sausage you prefer and can use ground meat or links that are sliced.
You can substitute the blackened seasoning with chili powder, garlic powder, paprika and salt and pepper.
Any variety of soft, melty cheese will work such as Cheddar, Monterey Jack or Colby Jack.
USDA recommends that all sausage and ground meats be cooked to an internal temperature of 160-165°F depending on the type of meat. Always cook your meat to safe internal temperatures.
- Prep Time: 10 minutes
- Cook Time: 55
- Category: Breakfast
- Method: Baking, Sautéing
- Cuisine: American
Jenice Wallace says
This is such a tasty breakfast and is easily customized to everyone's preferences. It's hearty, filled with veggies and packed with protein. Perfect for brunches!